I like food, food is good
Detroit-ish style pizza
Reference recipes
- J. KENJI LÓPEZ-ALT - Serious Eats
- Cook’s Country
I basically used the recipe from Serious Eats and the technique from Cook’s Country. But, I’ve made a few adjustments to fit my preferences. I’ve never had a real Detroit-style pizza…
Ingredients
Dough
- 270g AP flour
- 200g water
- 5g yeast
- 6g salt
Sauce
This makes more than you need for one pizza.
- 28 oz can crushed tomoatoes
- 2 T olive oil
- 2 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp red wine vinegar
- 1/2 tsp salt or more to taste
- 2 tsp sugar
- red pepper flakes to taste
Cheese
I guess the real deal uses Brick Cheese, here you can read about it. I have used whatever I have. This has usually been a mixture of shredded mozzarella and cheddar, but have used cubed jack or sliced muenster. Sliced muenster may have worked the best. I don’t put as much on as the recipes because I am eating all of this by myself usually.
Process
Pan prep
- Spray 9x13" nonstick baking pan with vegetable oil; then coat pan with 1-2 T olive oil
Dough
Use a stand mixer with the dough hook.
- Combine flour and yeast on low speed until well combined
- Leave the mixer running and slowly add water (not cold) and mix until dough forms about 1-2 minutes (scrape down bowl if needed).
- Cover mixing bowl and let stand for 10 minutes
- Add salt and mix/knead on medium speed for 8 to 10 minutes (it will be sticky and will stick to the bottom of the bowl)
- Transfer dough to prepared pan with oil spatula, cover, and let rest for 10 minutes.
- Use oiled or wet hands and press dough into corners of pan. (If you don’t make it to corners easily, rest another 10 minutes, stretch again).
- Cover and let dough rise at room temperature for 2-3 hours or tripled in volume with medium-large bubbles
- Move oven rack to lowest position; heat oven to 500 degrees.
Sauce
- Combine all ingredients in a sauce pan and simmer (lid is probably good)
- Reduce until you like the thickness
Putting it all together
- Parbake the pizza crust for 5 minutes at 500. I do this because I feel like the dough deflates too much otherwise, but mostly because I put the sauce directly on the on the dough/crust.
- Add toppings, sauce, cheese, etc. The first time I made it I put the sauce on top of the cheese. But now I put it beneath. Make sure cheese is on the edges of the pan to get the that burnt cheese edge.
- Bake for 10-15 minues, or until cheese is bubbly and browned
- Cool pizza in pan on wire rack for 5 minutes
- Use spatula to slide pizza onto cutting board
Notes
Last time I made a sponge with 70g each flour and water and 4g yeast. I mixed this into the rest of the dough after about 6 hours, I think I liked this the best so far. You’ll need to subtract sponge amounts from total. I often put the pan with the rising dough on top of a heating pad if the dough is rising slowly.
Pics
First
Second
Third (upper right, gluten free)
Fourth
